Updated: Jul 24, 2018
3 slices of stale white bread, crusts removed, and broken into pieces
8-10 fl oz of milk
2 teaspoons of ground nutmeg
500g turkey mince
1 small onion, finely chopped
10g parsley, chopped
2 1/2 teaspoons ground cumin
1 garlic clove, crushed
sunflower oil for frying
salt and black pepper
1 pint of tomato or red pepper sauce
Heat oven to 220C/220C Fan or Gas Mark 7.
Soak the bread pieces in the milk together with the nutmeg for a minute, then squeeze lightly and add to a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
With wet hands, shape the mince mix into balls, about the size of golf balls. Pour a 5 mm depth of sunflower oil into a frying or sauteuse pan. Allow it to heat up well and then fry the balls in batches in the oil, turning them in the pan to ensure they get brown all over.
Put the meatballs into a lasagne dish, and top with either the roasted pepper sauce or a tomato sauce. Put the dish in the oven (200C, 180C fan, Gas Mark 4) covered with tin foil for about 10 minutes until the sauce is bubbling.